By MNLisaB on July 12, 2004
Photo by happy2bme_9_8206787
Photo by happy2bme_9_8206787
"This is my quick version of chicken pho, which is a fragrant, hearty Vietnamese inspired soup that can be eaten any time of the year. The broth is made fragrant with spices, ginger, garlic and veggies, which you can choose to keep, or toss. The spices/ginger/garlic can be contained in cheesecloth, or a tea infuser. This can be made low carb by omitting the noodles."
Serving Size: 1 (621 g)
Servings Per Recipe: 6
"YUM! This was absolutely delicious. My whole family loved it. I used only chicken, because I didn't have any shrimp, and I put a 3rd piece of star anise in because we love the broth really flavorful. Thank you for a great recipe!"
"This was easy to make and a new family fave. Thank you MNLisaB for posting!"
"This has become one of my family favs. We try to have it at least once a week for lunch and dinner."
"We loved this! The only ways we deviated from the recipe were to throw in some chopped baby bok choy, add 8 cups of chicken broth and 2 cups of water instead of 10 cups broth (we ran out of broth), and to cook the noodles directly in the broth at the very end of the simmering process. That idea with the noodles probably wasn't the greatest thing we could have done, as the noodles sucked up all the broth pretty quick, but it's still delicious."
"very tasty soup....we added fresh lemongrass but other than that followed exactly. Really is a keeper Thanks for posting"
"Easy and delicious! I sliced my chicken breast before adding it to the stock. This reduced the cooking time. I also added a few pieces of serrano chili for a touch of heat."
"Really Nice! Made a half batch, and didn't add the shrimp (because I live with anti-fish eaters). Boys loved it. Also added fresh chopped chilli to the bowl to season, which added a bit of extra kick. Thanks for sharing!"
"The taste was fantastic! We used left over cooked chicken we had on hand and put it in a couple of minutes before the shrimp. We let our noodles boil, for two minutes and then cooled them off by running water over the strainer, so they would not over cook. Thanks for the recipe!"
"Wow, a easy and yummy way to make Pho!"
"This is a regular staple in our house!"
"I made this for dinner last night and it came out delicious. I changed a few of the ingredients to assure that the broth tasted like Pho and not chicken soup. Instead of chicken broth, I used Pho broth. You can find this at any Asian market. The flavor that it gave was rich. I also made sure to get the fish sauce that had less sodium. If you look at the reviews you notice that the soup has over 1,000mg of sodium, so by looking closely at the fish sauce label you can choose one that is healthier. Another Ingredient that I added was Basil that was added at the end to intensify the pho broth. Other than these 3 differences I followed the recipe step by step with all the ingredients and it came out Perfect."
"Wow, Lisa... your Pho recipe is AWESOME! I read the reviews and borrowed the suggestions of adding lemongrass to the stock as it cooks as well as adding fresh baby bok choy towards the end. My husband slurped down two huge bowls and wanted to know why I had never made it before now.. LOL! You rocked it out of the park with this one --- YUM!!! :0)"
"Very good taste and flavor. Thanks."